The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fruit Juices

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Fruit Juice PH vs. Yeast?

September 9, 2011 - 9:28am -- Foamheart
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I am in the proces of making some Cinnamin/Cranberry bread when my little niece asks if I used Cranberry juice. I never thought of it. Could you use the natural juice since it has natural sugars, to the Poolish? Or would the acid in the fruit affect the rise? Since I can't seem to find anything upon using juices I am assuming there would be a problem.

Anyone know? I can always experiment later.

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